I remember purchasing these heavenly doughnuts at a local pizza shop as a kid; the confectioners’ sugar was the best part! Yields 2–3 dozen, depending on size

Ingredients

Yields 2–3 dozen

PIZZA DOUGH

4½ cups flour

1 cup apple juice, at room temperature

1 cup warm water

1 Tbsp dry yeast

1 Tbsp oil

1 scant tsp salt

oil, for deep frying

confectioners’ sugar, for coating doughnuts

WHITE CHOCOLATE

CAPPUCCINO DIPPING

SAUCE

2/3 cup heavy cream (or pareve whipping cream)

3 Tbsp coffee, dissolved in 2 Tbsp hot water

5 oz (140 g) white chocolate (1.5 bars)

Preparation

Place flour in a large mixing bowl. Form a well and add yeast into well. Pour in juice and water and allow to proof for 10-15 minutes.

Add remaining ingredients and mix well until a soft dough forms. Heat oil in a deep pot or frying pan. To see if oil is hot enough, pinch off a small piece of dough and drop it into the pot. If the dough sizzles and rises to the surface, the oil is ready.

Lower heat to medium and begin frying doughnuts: pinch off walnut-sized pieces of dough and add to pot. You can use a spoon if the dough is too soft to handle. Make sure to turn the dough in the pot so that it browns evenly.

Remove from pot with a slotted spoon when browned; place into a paper towel–lined disposable pan or dish to drain. Sprinkle generously with confectioner’s sugar so that all sides are well coated. Serve warm and enjoy!

For the dipping sauce: bring cream and coffee to a simmer over medium heat in a small saucepan. Lower heat and add the chocolate, mixing slowly until the chocolate is melted. Remove from heat and chill. This can be made a day in advance. Before serving rewarm in a pot or in the microwave.

Note: These doughnuts can be made with any other soft pizza dough recipe, or simply use a 20-oz (566-g) package of prepared pizza dough.